Doughnuts Or Bomboloni

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

A doughnut or donut is a type of fried dough food popular in many countries and prepared in various forms as a sweet (or occasionally savory) snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty outlets. They are usually sweet, deep-fried from a flour dough, and shaped in rings or flattened spheres that sometimes contain fillings. Other types of dough such as potato can also be used as well as other batters, and various toppings and flavorings are used for different types.
The two most common types are the toroidal ring doughnut and the filled doughnut, a flattened sphere injected with jam (or jelly), cream, custard, or other sweet fillings. A small spherical piece of dough may be cooked as a doughnut hole. Baked doughnuts are a variation cooked in an oven instead of being deep fried. Doughnut varieties are also divided into cake and risen type doughnuts.
Various doughnut incarnations are popular around the globe. Shapes include rings, balls, and flattened spheres.

Bomboloni (Italian version of a doughnut) are a Tuscan fried dough pastry with filling. They are similar to other filled doughnuts (Berliner, krafne, etc.) and are eaten as a snack food and dessert.

she suggested four diffrent kind of doughnuts DBers were free to chose a recipe of their choice. Alton Brown's  yeasty doughnuts recipe has been my favourite  for last two years I thought it time to change, So I decided to try Bambloni (which were in my to do list for long time).I filled them with lemon curd just before serving  .And of course Alton Browns yeasty one but I could not take good pictures of them.

 Bomboloni

Ingredients
Water, Lukewarm 1/3 cup + 1 Tablespoon
Active Dry Yeast 3 ¼ teaspoon (1.5 pkgs.) / 16.25 ml / 10 gm / .35 oz
Honey 1.5 Tablespoon / 22.5 ml
All Purpose Flour 3 cup / 720 ml / 420 gm / 14 ¾ oz
Milk 3 Tablespoon / 45 ml
Egg Yolk, Large 6
White Granulated Sugar 1/3 cup / 80 ml / 75 gm / 2 2/3 oz + more for rolling
Kosher (Flaked) Salt 2 teaspoon / 10 ml / 6 gm / .2 oz
Butter, Unsalted 3 Tablespoon / 45 ml / 42 gm / 1.5 oz
Canola Oil 3 cup / 720 ml / (Or any other flavorless oil used for frying)
Raspberry Jam, Seedless ¾ cup / 180 ml / 300 gm / 10.5 oz (or any flavor jam, preserves, jelly) I filled with lemon curd.
Directions:
1. In the bowl of a standing electric mixer, mix the water, yeast, honey and 1 cup plus 2 tablespoons (160 gm) of the flour. (Alternatively, whisk the ingredients by hand.) Cover with plastic wrap and let stand at room temperature until foamy, about 1 hour.
2. Return the bowl to the mixer, fitted with a dough hook. Add the remaining 1 ¾ cups plus 2 tablespoons (260 gm) of flour, along with the milk, egg yolks, 1/3 cup of granulated sugar and the salt. Mix at low speed until blended, then add the butter and knead at medium speed until silky but sticky, about 5 minutes; the dough will not pull away from the side of the bowl.
3. Using an oiled spatula, scrape the dough into an oiled bowl and cover with plastic wrap. Refrigerate overnight.
4. In a large saucepan, heat the canola oil to 360°F/180°C. Line a rack with paper towels. Fill a shallow bowl with 1/2 inch (12 mm)of granulated sugar. On a lightly floured surface, roll out the dough a scant 1/2 inch (12 mm) thick. Using a 2-inch (50 mm) round biscuit cutter, stamp out rounds.

 The original recipe said to not re-roll the dough, but I did and cut them into small square and found it to be fine.I did not fill these square just fried, dusted sugar and served for breakfast. They were looking flaky may be because of re-rolling but good enough in taste.

Fry the rounds, 4 to 5 at a time, until they are browned, about 4 minutes (mine only took about a minute each – try to go more by sight). Be sure to keep the oil between 360°F and 375°F 180°C and 190°C. Drain the bomboloni on paper towels.
5. Roll them in the granulated sugar.
Lemon curd filling

This can be used as a cake or tart filling or served with scones, muffins or fresh fruit.
Lemon curd keeps, covered and chilled, for about a week.
If substituting regular lemons, increase sugar to 3/4 cup.

Recipe Source: Gourmet

3 to 4 medium Meyer lemons (about 1 lb.)
½ cup granulated sugar
2 large eggs
1 stick unsalted butter, cut into 4 pieces

Finely grate enough zest from lemons to measure 2 tsp. and squeeze enough juice to measure ½ cup. 

Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant- read thermometer registers 160°F., about 5 or 6 minutes. Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.

Yield: About 1 2/3 cups

Filling Directions:

1. bring Bomboloni to room temperature Fit a pastry bag with a plain donut tip (or a 1/4-inch (6 mm) tip) and fill with the Chilled Curd just before serving (you can also use a squeeze bottle). Poke the tip three-fourths of the way into the bomboloni and squeeze in the  curd, pulling the tip out slightly as you squeeze to fill them as much as possible. Serve immediately.